It’s time for Baking Partners again and this month the theme was Pumpkin Muffins, one of my favorite things in the world. We were given 3 recipes to choose from. Since I still had a few leftover of my Pumpkin Bread Pudding Muffins (these are eggless, therefore, Vegetarian friendly), I did not need any more Pumpkin Muffins at the moment. Therefore, I adapted one of the given recipes to make this Pumpkin Hazelnut Loaf.

Preheat oven to 350 F. Grease a loaf pan.
In a large bowl, sift the flours, baking powder, salt and spices.
Using an electric mixer,beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Alternately, add the pumpkin and the flour, in two addition and beat well.
Using a rubber spatula, fold in nuts and cranberries.
Pour into prepared pan. Sprinkle pumpkin seeds on top.